January 2019 Low Carb Bootcamp - Week 1

[BIWI]

Well happy new year!

Here's a sparkling, brand new, Spreadsheet of Fabulousness for us all to get this new Bootcamp off to a good start.

Remember, you don't have to be on the spreadsheet if you don't want to - and if you don't want to declare your actual weight, you can index it - which means that your starting 'weight' is 100. Then for every pound you lose, you take off one. So if you lose 4lbs in week 1, then your 'weight' starting for week 2 will be 96.

There are over 170 people signed up, so the thread will move very quickly - but please, please, please read all the posts. Don't just jump on and post your own stuff without reading what other people have posted. That's especially the case if you're posting with a question - read the thread to make sure it hasn't already been asked.

Have a good look at the spreadsheet and all the tabs at the bottom, as there's a huge amount of information there - not just the rules, but also the list of vegetable carb counts, and some really interesting reading/videos too.

I hope everything there is clear, but if not - just shout.

Looking forward to getting going!

On a positive note, I have bought celeriac (or is it "a celeriac"?) It looks daunting.

But it turns into this! Delicious remoulade. Nigel Slater recipe.

@kitemarked Nearly all the clothes I love are too small. At the moment I basically wear the same uniform of trousers and loose top.
It's my main reason for losing weight to be able to fit in my old clothes!

Checking in. Yesterday

B - 2 boiled eggs mashed up with mayo
L - smorgasbord of cooked meats, cheeses, salads (catered meeting, I swerved the bread and cakes)
D - steak and pan fried greens

Snacks of natural yogurt and olives

Today

B - pan fried chicken breast, fried egg
L - mixed salad with olives and egg
D - salmon fillet and veggies TBC

I'm drinking close to 4 litres of water most days.

No noticeable difference. My experience is that it takes three weeks before my clothes start to fit better. I'm a weekly weigher so looking forward to Monday.

Feeling positive, have been losing round my mid section! and slowly dropping weight.
Yesterday ate
B: Greek Yoghurt, blueberries
L: Salad with Chicken. Bit of Lime and Basil Mayo which was actually nice(one of the only things left from our work Christmas hamper I can eat!)
D: Liver, Onions, stir fried Augergine, Mushroom, asparagus, little red pepper and spinach in butter

Survived 3 days with a large birthday cake in the office. To be honest looked amazing but when I saw the carb, sugar, calorie content on the box it just made me feel rather nauseous .

I love reading peoples meal choices, always up for new ideas

So great to see everyone’s successes and motivation!

Like others, my skin is starting to glow - after a couple of days of looking absolutely shocking!

Struggling a bit with the meat intake. I try to avoid processed and red meat, and obviously chicken and fish are relatively low fat. It kind of suits me though, as I can’t quite get fully on board with the high fat bit yet

B boiled egg
L Smoked salmon, asparagus, scrambled egg and mayo
D Roasted veg and halloumi

I think the weekend will be a challenge with the kids around, but I’ve just got to keep focussed.

Checking in for the day. Great to hear how well everyone is doing.

Today I’ve had:
B: FF yoghurt
L: Some cheese
D: Roast Poussin with cabbage & courgette

A NSV. I have a thigh gap. A proper one. I did glimpse a sliver of light through there a few months ago, but my inner thighs are my flabbiest bit and I wasn’t completely convinced it wasn’t just how I was standing. But all the running must be paying off, because today, I have a proper, half inch space. I have spent a large part of the afternoon with my head between my thighs admiring it.

Have manipulated it so that we eat at ours instead of out this sunday so i can be in control (unfortunate that everywhere decent is booked up:)oh no!)

Any ideas for lovely roast dinner sides that are low carb friendly? Im doing roast beef with roast spuds for everyone but me. Thinking of doing fried buttered savoy cabbage and cauliflower cheese, Anyone know a nice braised red cabbage recipe that is suitable? Any other things you would recommend?

Ooh ill do low carb sausages too, why not!

Hmm i have the ingredients for a mousska. do you think i could make an aubergine dauphinois instead using the feta on top?

Aahhh this one loks good!

www.dietdoctor.com/recipes/low-carb-eggplant-gratin

I’ve made the Delia red cabbage recipe and just left out the sugar.

Dammit!!
Plans have now been changed. Instead of lovely Italian restaurant we are now going to an all you can eat Chinese. Fuck.

Hmm, yes i suppose it will end up more like sauerkraut then the sweet and sour red cabbage.

@Threeminis

Its ok, its ok. Just feast on crispy duck, cucumber, satay sticks if they have them. crispy seaweed etc etc.

Thanks @Iamnotacerealkiller
It's just so much temptation so early on in bc

@skinnyamericano (you'll have to change that name!) go and have a read of some of the resources on the spreadsheet - it's really important that you buy into the high fat part of this WOE.

@ilovecherries I have a great picture of you in my head now, with your head between your thighs! For red cabbage, this is what I do:

• slice/dice/chop (whatever you prefer) the cabbage, and boil in salted water for around 10 minutes. Drain
• in the same pan, melt a large lump of butter, and sauté some chopped shallots till they're soft
• tip the cabbage back into the pan, stir it all round, and then add some vinegar. Ideally raspberry vinegar, but this is difficult to get hold of, so red or white wine vinegar are OK. I sometimes also add some Chambord raspberry liqueur to this
• season with salt and pepper and then turn the heat down really low, put a lid on the pan and leave it to braise for around 30-40 mins

@Threeminis that's a bit of a bugger! Can't you veto that choice? Your views are as important as anyone else's after all!

If you can't, then look out for lettuce wraps - it's a bit like duck pancakes, except they use iceberg lettuce leaves instead of pancakes

Look at the side vegetable dishes - sometimes they'll do things like greens in soy sauce, which won't be covered in anything sweet and sticky

Oh, if you're going for the seaweed, beware the fact that it's usually covered with sugar! Ask for it without sugar.

Also, if it's a Chinese restaurant it will almost certainly have the menu online - if you can find it and post it here I can help you a bit more!

@Iamnotacerealkiller Cheesy leeks? Celeriac gratin? Not had the latter, but former is a staple in this house even outside BC. Slice leeks, cover and microwave with a little water for 3 mins. Drain water. Stir in loads of full fat cream cheese and season. Recover and pop back in the microwave for a couple of mins. Lovely.

Good day today! Haven’t got round to the celeriac yet, but that remoulade looks perfect @MrsTerryPratcett

B: FF Greek yoghurt
L: Homemade chicken and veg soup with a couple pieces of cheddar
D: Tuna steaks, cauliflower steak with blue cheese sauce, broccoli and green beans. The cauliflower steak and sauce was restaurant-worthy (thanks to DH)

@BIWI
Dh has just informed me there will be 20 of the birthday 'boy's' friends and family there. It's his 30th and he's more a friend of dh then me...
it's more buffet style then ordering off a menu. They don't even have a menu on their website apart from a take away one
beijingbanquet.com/wp-content/uploads/2018/11/Beijing-Banquet-co-Danderhall-FEB16.pdf

I did think that about the seaweed.. I'll do as well as I can.

Good day today , and a compliment from someone I know vaguely
There’s less of you than there used to be 👍
( I did the pre Christmas Bootcamp , and even with Christmas weight on , I’m 9lb down ) so , very pleased
B FF Greek yoghurt
L cheese and avocado omlette
D chicken and chorizo sort of paella , made with cauli rice

Argh - buffet is going to be harder as they're unlikely to have as wide a selection.

Just avoid the obvious - batter, rice, noodles, sweet sauces - just go for it and enjoy it as much as you can!

@nowlook that cauliflower sounds lovely!

Ug, i overate celariac last bootcamp and so not keen on it anymore.

I made the slow cooked coconut ginger pork. Made it with pork chops (it was the only cut that was outdoor reared) but the fat didn't really render down, plus the sauce was separated so liquid and grease.

It did not look appetising, and fat on meat makes me gag.

But I didn't want to loose all the fatty goodness, so I cut off the blobby bits and put them in with the onions, garlic and all the liquid (reserving the nice tender meat in a dish). I then blended the fatty liquid and it came out all creamy and lovely ready to pop back on top of the meat. Added in a few chopped mushrooms. It tasted amazing.

Apart from the whole ethos and aim of this topic, I am really enjoying exploring new recipes. Thank you BIWI for your hard work, and thank you everyone for contributing ideas.